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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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Baby Back Ribs

well this past weekend it was time for ribs! 
this is the second time iv done the 3-2-1 method, but this time i did 3-1.5-1 

24 hour brine in water with apple juice and apple cider vinegar. 
then rubbed with my own mix of brown sugar, paprika, coriander, cumin, allspice, minced garlic, black pepper salt 

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brought the grill to 230f and put the ribs on a vrack for 3 hours with a couple apple & hickory chunks, kept steady for most of the cook 230-240. 


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3 hours later:


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then i foiled them with apple juice and dijon mustard mixture for 1.5 hours, sorry no pics of that part. after that they went back on the vrack and were painted down with my kicked up sweet baby rays sauce for an 1 more hour. 
done here:

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things i would do differently
* higher temp at last hour,  i did them at 250-260 last time and it had a better crust. 
*maybe not stack them like that, usually i only do 2 but i wanted a 3rd this time for wokking.  
other then that these were pretty much the best ribs i have had! i cant wait to eat them again. 
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Comments

  • Solson005Solson005 Posts: 1,903
    Looks great! I love ribs and don't do them nearly enough.  =D>
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • Dyal_SCDyal_SC Posts: 2,054
    Nice lookin reebs! =P~
    2014 Co-Wing King
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